Free Range Egg Recipes
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|70g||self raising flour|
|½ tsp||vanilla extract|
|1||grated rind of lemon|
|icing sugar, for dusting|
|150g||mascarpone (For the topping)|
|4 tbsp||crème fraîche (For the topping)|
|3 tbsp||icing sugar (For the topping)|
|squeeze of lemon juice (For the topping)|
|100g||raspberries (For the topping)|
|1 tsp||crème de framboise or crème de cassis (For the topping)|
- Preheat the oven to 220ºC/fan 200ºC/gas mark 7. Whizz the butter, sugar, flour, ground almonds, eggs, vanilla extract and lemon rind together in a food processor until smooth. With the motor running add the milk a little at a time until the mixture has a soft, dropping consistency.
- Divide the mixture between 10 paper muffin cases set in a muffin tin and bake for 15–20 minutes, or until the buns are golden and a skewer inserted into the centre of one of the buns comes out clean. Leave to cool in the tin for a couple of then remove to a wire rack to cool completely.
- Using a small, sharp knife cut a circle from the top of each bun to leave a hollow, then cut each circle into a heart shape and set aside.
- To make the topping, beat the mascarpone, crème fraîche, icing sugar and lemon juice together until smooth. Carefully stir in 70g (2½ oz) of the raspberries and the fruit liqueur. The raspberries will get slightly crushed and you want the mixture to be marbled pink in colour, but don’t over mix
- Fill the hollows in each bun with the raspberry filling. Top with the remaining raspberries and the sponge hearts and dust lightly with icing sugar. Serve wrapped in cupcake wrappers, if liked.